In a large mixing bowl (kitchen aid) dissolve sugar, and yeast in warm water, let sit 5 minutes. Yeast should form a foam on the top of the water. Add salt, 1 1/2 Tbsp of the rosemary, olive oil and flour. Mix with a dough hook. Add enough flour that dough leaves sides of bowl and forms a ball shape. At this point sprinkle in 1/2 cup parmesan cheese. Knead for 5 minutes. Cover mixer and bowl with a towel and let dough raise for 30 minutes. Turn on mixer for one second to punch down dough and remove from the mixing bowl. Turn onto a floured surface and roll into a oval shape. Roll up lengthwise and pinch seam to seal. Place seam side down on a lightly greased cookie pan. Sprinkle with remaining 1/2 Tbsp rosemary and let dough raise for 30 minutes. Brush with 1 Tbsp melted butter and sprinkle any amount parmesan cheese on top. Bake at 375 for 20-25 minutes. The top should be golden brown. Let cool before slicing. Enjoy!